Creamy Vanilla Sauce Recipe
Introduction
Creamy vanilla sauce is a versatile, smooth topping perfect for desserts like cakes, pies, or fresh fruit. Its rich texture and delicate vanilla flavor make it a delightful addition to many sweet treats.
Ingredients
- 1 ¾ cups half and half (or whole milk or cream)
- 2 large egg yolks
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- Pinch of salt
- 2 teaspoons vanilla extract
Instructions
- Step 1: In a large saucepan, combine the half and half, egg yolks, sugar, cornstarch, and salt. Heat the mixture over medium-low heat, whisking constantly to prevent curdling.
- Step 2: Continue whisking until the mixture begins to simmer and thickens slightly, about 2 minutes. Remove from heat, strain through a fine mesh sieve into a clean bowl, then stir in the vanilla extract. Serve the sauce warm or chilled.
Tips & Variations
- For a richer sauce, use heavy cream instead of half and half or milk.
- To add a hint of spice, stir in a pinch of cinnamon or nutmeg along with the vanilla extract.
- If you want a smoother texture, be sure to strain the sauce thoroughly before serving.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation. The sauce can be served cold or warmed as desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sauce dairy-free?
Yes, you can substitute the half and half with a plant-based milk like almond or oat milk, but the texture might be slightly thinner.
Why do I need to strain the sauce?
Straining removes any cooked egg bits or lumps, ensuring a smooth and silky sauce.
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Creamy Vanilla Sauce Recipe
- Total Time: 12 minutes
- Yield: About 1 ¾ cups 1x
Description
A rich and velvety Creamy Vanilla Sauce perfect for drizzling over desserts like cakes, puddings, and fruit. This easy-to-make sauce uses simple ingredients and a gentle stovetop cooking method to achieve a smooth, luscious texture infused with pure vanilla flavor.
Ingredients
Ingredients
- 1 ¾ cups half and half (or whole milk or cream)
- 2 large egg yolks
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- Pinch of salt
- 2 teaspoons vanilla extract
Instructions
- Combine Ingredients: In a large saucepan, whisk together the half and half, egg yolks, sugar, cornstarch, and pinch of salt until fully blended to ensure smooth consistency before heating.
- Cook Sauce: Place the saucepan over medium-low heat and whisk the mixture constantly. Allow it to gently heat until it begins to simmer, then continue cooking and whisking for about 2 minutes until the sauce thickens slightly to a creamy consistency.
- Strain and Finish: Remove the saucepan from heat and pour the sauce through a fine mesh strainer into a clean bowl to remove any lumps or cooked egg bits, ensuring a smooth texture. Stir in the vanilla extract thoroughly.
- Serve: The sauce can be served warm immediately or chilled and served cold, depending on your preference or the dessert accompaniment.
Notes
- Use half and half for a balanced richness; substituting with whole milk will yield a lighter sauce while cream will make it richer.
- Constant whisking is crucial to prevent the eggs from curdling and to achieve a silky texture.
- Straining the sauce improves smoothness by removing any cooked egg bits.
- The sauce can be stored in the refrigerator for up to 3 days; reheat gently before serving warm.
- Adjust sugar amount to taste if you prefer a sweeter or less sweet sauce.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: Vanilla sauce, creamy dessert sauce, easy vanilla sauce, egg yolk sauce, stovetop vanilla cream, dessert topping
